1-First, preheat your oven to 425°F (220°C). For more ideas on fall favorites, check out our pumpkin pie bars recipe, which pairs great with this dish. Line a large baking sheet with parchment paper or aluminum foil and grease it with nonstick cooking spray to keep things clean and easy.

2-Next, spread the 2 pounds of sweet potato cubes in a single layer on the sheet, making sure not to crowd them. Drizzle with 2 tablespoons of olive oil and toss to coat evenly, then sprinkle on 1 teaspoon of kosher salt. Pop them in the oven and roast for 20 minutes.

3-Mixing and Roasting the Flavor Boost: While the potatoes roast, mix 2 tablespoons of pure maple syrup with ½ teaspoon of ground cinnamon in a small bowl. After the initial 20 minutes, take the potatoes out, drizzle on this mixture and stir to coat them well. Spread them back into a single layer and roast for another 5 to 10 minutes, stirring halfway through to avoid any burning.

4-Once they’re done, transfer to a serving bowl or platter. If you like, garnish with chopped candied pecans or walnuts for extra crunch. This step-by-step approach ensures even cooking and that lovely caramelized edge.